Reheating some of a brisket point I cooked a few weeks ago. Sous Vide comes out juicy and tender....almost as good as frereshly rested off the smoker.
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That’s a great idea! I never thought to use that.Reheating some of a brisket point I cooked a few weeks ago. Sous Vide comes out juicy and tender....almost as good as frereshly rested off the smoker.
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What Sous Vide unit is that, @BNeal? If you were in the market, would you buy it gain? Or, something else? I just may have to take the plunge.
Jim - I got the InkBird. It's about $90 right now on Amazon. You can spend more, but this has worked flawlessly for me so far:What Sous Vide unit is that, @BNeal? If you were in the market, would you buy it gain? Or, something else? I just may have to take the plunge.
Not sure as I'm not at home to look, but I have several different sizes for different proteins. Cheap at Walmart. Here is a link to the one I have: https://www.amazon.com/Inkbird-Stai...+sous+vide+precision+cooker,garden,101&sr=1-3I am curious as well. Been in the market for something like that. Also, How big is the tub your using to cook with? Thank you
Thanks. I will look into that one. My son has a Joule, but those things are priced at $300-up and I can’t see that you get much more than you do with the $90-$100 units.Jim - I got the InkBird. It's about $90 right now on Amazon. You can spend more, but this has worked flawlessly for me so far:
https://www.amazon.com/Inkbird-Stainless-Immersion-Circulator-Temperature/dp/B07RNWJZNR/ref=sr_1_3?crid=27LRB007GQG4P&keywords=Inkbird+Sous+Vide+Precision+Cooker&qid=1658775065&s=home-garden&sprefix=inkbird+sous+vide+precision+cooker,garden,101&sr=1-3
We do the same but my wife throws in 3 or 4 ears of corn and it finishes at the same time! A meal in one!I’ve been doing a variation of this for years. Since I don’t—yet—have a real Sous Vide setup, I just boil a pot of water, shut the heat off, drop the vacuum-sealed bag of frozen brisket in and in about 15 minutes, the brisket is at serving temperature. Not as exacting as doing a Sous Vide cook, but about as effective for reheating frozen brisket.
I vacuum seal what I know won’t get eaten within a day or two. I weigh mine into 1 or 1-1/2lb packages. It’s handy on busy weeknights if I don’t have the me/feel like cooking anything else.For the vac-sealing people... Is vac-sealing a preplanned thing, or just whatever is left goes in the bag?
To clarify - do you size the cook to come up with extra meals or it just happens?
I only pull out the sealer maybe 3 or 4 times a year, and it's never for leftover bbq.
I feel that the circuation of the water heats it up more evenly and by setting it at a temperature below boiling the meat slowly comes up to temperature without getting mushy.Interesting thread. I like the idea of using it for reheating because the results were sub-optimum for actual cooking with it and I sent it back. Is it any different than setting your heat source for the water at a constant temperature and just dropping a high temperature vacuum sealed bag into the water? Does the circulation make that much of a difference?
Please advise.
I got the Sous Vide as a Fahter's day gift. Before that I did just bring a pot of water to boil and dropped in the vacuum sealed package. With the sous vide, the contents of the bag are slowly brought up to the below-boiling temperature of the water and cooked at this lower temperature for a longer period of time. It works really well when I set it to heat up and just let it run for as long as I want. No need to babysit it because it cannot get above the set temperature. And I think the Sous Vide I have was only about $40. Sometimes with boiling the meat gets mushy.Don't understand why you need an expensive apparatus. I vacuum seal my leftovers and freeze or refrigerate depending when I want to serve them. I reheat in the bag in boiling water. Tastes fresh, and the smoke flavor is substantially enhanced. Almost better than fresh.